What is Crème Fraîche?
This recipe calls for crème fraîche, which is a little more difficult to find than standard cream cheese. The crème fraîche is soft and smooth with a velvety texture. It makes this dessert more interesting than your standard cheesecake. The crème adds a little body and elevates the flavor of the dish.
Where to Buy Crème Fraîche
I regularly find crème fraîche it at places like Whole Foods, Trader Joe’s and some major grocery stores. It really makes this recipe special.
The raspberry sauce is my favorite thing about these mini cheesecakes because it adds a vibrant color and sweet fruity flavor.
Best of all, there is no need to turn on the oven because these are no-bake.
No-Bake Mini Cheesecakes with Raspberry Sauce
The recipe requires three basic steps – preparing the crust, filling and raspberry sauce.
Tip For No Bake Graham Cracker Crust in Muffin Tins
To line the muffin pan I just use one long sheet of plastic wrap. The plastic wrap makes it very easy to remove the cheesecakes from the pan.
Can You Make No Bake Cheesecakes Ahead of Time?
The sauce can be made ahead of time and stored in the refrigerator until ready to use. The actual process of making the cheesecakes is not very labor intensive, but they do need to chill in the freezer for at least 30 minutes, so you can make it ahead and let it chill, but don’t forget to move it into the fridge.
How to Store Leftover Berry Sauce
If you have any raspberry sauce leftover, store it in the fridge and then drizzle it over your morning yogurt or even a scoop of ice cream.
No-bake Mini Cheesecakes with Raspberry Sauce
No-bake mini cheesecakes with raspberry sauce are the perfect desserts for a beautiful end to any meal. A great spring or summer dessert!
Ingredients
For the crust
3 tablespoons sugar
2 cups graham cracker crumbs
1/2 cup 1 stick unsalted butter, melted
For the filling
1 cup heavy cream
10 ounces cream cheese room temperature
6 ounces crème fraîche
2/3 cup sifted confectioners’ sugar
For the raspberry sauce
2 1/2 teaspoons cornstarch
3 tablespoons sugar
1/3 cup water
12 ounces frozen raspberries thawed
fresh raspberries for garnish
Instructions
To make the crust, line 10-12 muffin tins with plastic wrap.
In a small bowl, combine the sugar and graham cracker crumbs.
Stir in melted butter.
Divide the graham cracker mixture among the prepared muffin tins.
Press mixture into each well forming a small cup.
Place in freezer to chill while preparing filling.
To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form.
Transfer whipped cream to another bowl and set aside.
Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners’ sugar on medium speed until combined.
Gently fold whipped cream into the cream-cheese mixture until combined.
Spoon filling into crusts and freeze until firm, about 30 minutes.
While the cheesecakes are chilling, prepare the raspberry sauce.
In a small saucepan, combine the cornstarch, sugar and water.
Add the raspberries and cook over medium heat.
Stir constantly until the mixture boils.
Once boiling, cook and stir for one additional minute.
Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds.
Cool to room temperature or chill in refrigerator until ready to serve.
Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap.
Remove from plastic and drizzle with raspberry sauce.
Garnish with fresh raspberries, as desired.
This is my Website with a ocer 10000+recipes of Healthy Foods, Nutrition, Vegan Salad,Vegan Pizza, Keto Food, Diabetes Recipes.
